tren dessert in a glass

sebagai bentuk efisiensi dan kemudahan serta menambah nilai estetika suatu sajian dessert kini berkembang tren dimana dessert disajikan dalam shot atau martini glass

dessertr jenis ini dapat disajikan dalam standing party di pool side atau garden.tamu akan lebih nyaman dan dengan garnish yang sedikit nilai estetika yg di dapat tetap tinggi

pada posting selanjutnya akan disajikan beberapa dessert in a glass yg bisa menjadi inspirasi anda dalam menyajikan dessert pada occasion tertentu.

mille feuille

mille feuille is a traditional dessert from france
mille means thousand and feuille means layer
so mille feuille means thousand of layer




ingredient:
350 grams puff pastry

500 grams pastry cream
30 grams gelatine powder
100 cc water
250 grams whipped cream
little apricot marmalade
150-200 grams fondant
little glucose
little fine jam
little dried colored coconut

method
-place rolled puff pastry in a baking sheet,prick it out with a fork or a docker roller
-bake 30 minutes at 210 degree Celsius oven
-cut into 3 strip strip of 8 cm
-top 2 strip with diplomat cream
-top with remaining layer,top with fondant decorated with fine jam and dried coconut
-served chill

green tea napoleon mousse

ingredient:
1 liter dairy cream
2 pieces egg yolks
400 grams white chocolate compound
50 grams green tea powder
50 grams gelatin dissolve with 150 grams water
decoration:
little whipped cream
little green tea powder

method
-in a mixing bowl,beat eggs and dairy cream until eggs was dissolved
-add the melted chocolate
-add the green tea powder
-add the gelatin
-mix until the mousse was thick in consistency
-pour into container,chilled in the refrigerator

raspberry chocolate fourless

ingredient
680 grams egg yolks
250 grams sugar
900 grams butter
600 grams chocolate compound dark
1100 grams egg whites
600 grams sugar
600 grams almond powder

method:
- in a mixing bowl beat egg yolks and 250 gr sugar until stiff
-in the other bowl mix chocolate and butter to be a ganache
-mix the egg yolks mixture with the ganache
-mix egg whites and remaining sugar to be a stiff meringue then fold in into the first mixture
-add the almond powder
-pour into greased form then baked in 180 degree celcius oven for 30 minutes approx
-remove from the oven,cut into 2 layer.
-spread 340 grams of raspberry jam in the middle of the cake.top with remaining layer
-cover all the cake with ganache.

chocolate brownie baked alaska

Recipe for Chocolate Brownie Baked Alaska

Chocolate sauce
100g caster sugar
100g butter
1 vanilla pod, seeds scraped out
125g chocolate (70 per cent cocoa solids)
75ml water
1 tbsp cocoa

Baked Alaska
1/2 a batch of chocolate brownies
1 tub of Green & Blacks vanilla ice cream
3 free-range egg whites
75g sugar

Preheat the oven to 220C/425F/Gas 7.
For the chocolate sauce, put the sugar, butter and vanilla seeds into a pan over a medium heat and stir until melted and combined. Then add the chocolate, water and cocoa and heat gently for 6-8 minutes, until it turns into a glossy, thick chocolate sauce. Get a spoon and take a big scoop of the sauce, then make sure it tastes as rich and chocolatey as it looks.

For the baked Alaska, press the brownies into the bottom of a 20cm/8in round ovenproof dish and top it with a couple of spoonfuls of the chocolate sauce, and top that with all the ice cream, make into a dome shape and put into the freezer to chill.

Whisk the egg whites with 25g of the sugar until stiff peaks form when the whisk is removed. Add the remaining sugar and whisk again until the egg white mixture is stiff and glossy. Remove the dish from the freezer and spoon the meringue mixture over the ice cream to completely cover. Make sure the meringue completely seals the ice cream so no heat can get in to melt it.

Bake for 3-4 minutes (no longer), until the meringue is just golden-brown. Serve drizzled with the chocolate sauce, if you haven’t eaten it all out of the pan.